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Massaman Curry

Massaman Curry

What Is Massaman Curry?

Massaman curry is a fusion of Thai- and Indian-style curries, utilizing both a red-style curry paste (Thai influence) and dry whole spices like cumin, coriander, cinnamon, and nutmeg (Indian influence). Another essential ingredient is roasted peanuts, which add an extra layer of richness and texture to the curry. Check out an authentic preparation of Massaman curry here from Hot Thai Kitchen! (Source: minimalistbaker.com)

What Makes Our Recipe Easier?

Initially, we were planning to make this curry using homemade Massaman curry paste, as it can be difficult to find in stores and some brands just flat out don’t taste good. 

Did You Make This Recipe?

Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness! (Source: minimalistbaker.com)

Massaman Curry

Made-from-scratch Beef Massaman Curry! This epic Thai coconut curry takes time to make but you’ll be rewarded with a rich, fragrant curry with fall apart meat and beautiful layers of flavours that you can’t buy in a jar. 

What Is Massaman Curry?

Massaman Curry is a bit of an outlier in Thai cuisine. It was born from Indian and Malay influences and as a result, the main flavours comes from spices typically associated with Indian curries. Spices such as: cumin, coriander, cloves, nutmeg, cinnamon and cardamom. 

Where to Find Maesri Curry Paste – at Your Local Grocery Store!

It’s sold at most metropolitan Coles and Woolworths grocery stores in Australia (Asian section), at Harris Farms, practically all Asian stores (it would be un-Asian not to carry it!) and here it is online in Australia, US, Canada* and UK. (Source: www.recipetineats.com)

Can’t Find It?

Use any Massaman Curry paste you can find. Order of preference (Aussie brands) – Ayam, Five Tastes and bringing up the rear is Volcom (it’s always too sweet). 

Spice Paste Dried Spices:

Wipe the skillet used above or use a clean one. Heat on medium heat, add Spice Paste Dried Spices. Toast for 30 seconds or until they start to smell fragrant - do not let them burn. Immediately transfer into bowl. (Source: www.recipetineats.com)

 

 

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